ver the last several years, the social justice movement has received unexpected attention as the inequities in this country surfaced and racism reared its ugly head. Social justice primarily most often refers to “justice in terms of the distribution of wealth, opportunities, and privileges within a society” (Oxford Dictionary). However, “Food Justice” can make a huge difference in health outcomes in our communities.
When I think of food justice, I think of children who live in food deserts, like I did as a child. My mom walked uptown or drove over highways to get healthy food for us. The only store on our street in the projects was one like stores attached to gas stations today, but she did a great job of finding healthy options. And when we moved South, my daddy began to garden for our family.
If access to healthy foods is a challenge, consider food banks, food giveaways, food co-ops, urban gardens, and ordering online. Engage in food justice for our children, our families and our communities, because that’s what the Creator wants for you.
Take a look at some of the unhealthiest foods we serve our children. Then, make some other choices. It’s as easy as that. As children develop tastes for healthier foods, you will lay the foundation for healthy habits for life.
Pop TartsMy friend Glenda taught me this recipe. You can find more of her delicious recipes with gluten-free options in her book God Speaks in the Kitchen. (Available on Amazon.)
Mix all the pastry dry ingredients well and slowly add wet ingredients. Knead dough, adding small amounts of flour until it’s no longer sticky and is ready to be rolled out. Do not overmix. Shape or cut into rectangles and place 1 tablespoon of the fruit-sweetened jam in the center of a rectangle dough piece. Cover with another rectangular sheet of dough and press ends with a fork. Bake at 350O until light brown, about 7-10 minutes. Remove from oven and let cool. Glaze when cool.
Breakfast Smoothie“Chicken” NuggetsFreeze tofu for at least 72 hours, in its package. Thaw, drain and slice into sticks or nuggets. Place in a dish and stir in well the Better Than Bouillon mix. Let marinate for about 30 minutes. In a separate bowl, mix seasonings into the flour. Add any others you would use to season fried chicken. Dip marinated tofu into seasoned flour and fry in peanut oil, or bake in oven at 400O in a baking dish that has been sprayed with vegetable oil. Bake until golden brown, turning once. Serve. Yields: 36 “Chicken Nuggets” OR 4-5 sandwich-sized “Chicken Fillets”
“Fishy” VARIATION: Using the same process, marinate the tofu in ⅓ cup Bragg’s Liquid Aminoes. Use 1 cup cornmeal and season with garlic powder, onion powder, basil, kelp, Old Bay, and other seasonings you use to flavor fish. Cook as you did the tofu chicken.
Violife Macaroni and CheeseIn a deep roasting dish place Violife Cheddar flavor block and Violife Epic Mature Cheddar flavor block. Top with the pasta shells and the oat milk, your favorite seasonings and Violife Original flavor grated cheese. Make sure all the pasta shells are covered with oat milk and place uncovered in a preheated oven at 400O for about 45 minutes to 1 hour. Remove from the oven and stir well, until everything has melted nicely. Yeilds: 6-8 servings
Fruit LeatherPreheat oven to 140O-170O. Line a sheet pan with parchment paper and set aside, or follow manufacturer’s instructions for dehydrator.
Blend fruit, lemon juice and sweetener in a blender or food processor until smooth. Pour mixture into prepared pan. Spread out to ⅛-¼ thick. Place in oven for 4-6 hours until the middle is no longer tacky. Remove from oven and cool completely. Cut into strips and roll. Enjoy! (Strips can be removed from paper if desired. Add optional spices or flavorings as desired.)
Donna Green-Goodman, MPH writes for MESSAGE Magazine from Huntsville, Alabama where she and her husband operate Lifestyle Therapeutix, A Lifestyle For Better Health Center www.lifestyletherapeutix.com. She is a health educator who is a 25-year breast cancer survivor. She’s been a college professor and a national ambassador for the Susan G. Komen for the Cure Circle of Promise Campaign. She is author of Somethin’ to Shout About! (Orion Enterprises, 1999), Cookin’ Up Good Health, (Still Shoutin’, 2008), Still Cookin’ Up Good Health (2017), and executive producer of her own cooking show, Cookin’ Up Good Health!, which aired on HOPETV. Cook Up Good Health with her on Donna’s YouTube Cooking Channel.